Chocolate Pretzels

Cooking with children first became popular during the '90s, with special classes and cookbooks catering to junior chefs. Making these pretzel-shaped treats is a perfect project for kids and parents.

Advertisement - Continue Reading Below

Ingredients

Yields:
1

Cal/Serv:
120

3/4 c.
margarine or butter

3/4 c.
sugar

1
large egg

1 tsp.
vanilla extract

2 c.
all-purpose flour

c.
unsweetened cocoa

2 tsp.
baking powder

1/2 tsp.
Salt

Assorted sprinkles for garnish

Directions

Cook Time:
0:15

Total Time:
1:00

Preheat oven to 350 degrees F. In large bowl, with mixer at medium speed, beat margarine or butter with sugar until creamy. Beat in egg and vanilla. At low speed, beat in flour, cocoa, baking powder, and salt just until blended, occasionally scraping bowl with rubber spatula.

Divide dough in half. Wrap 1 piece of dough with plastic wrap; set aside. Place sprinkles in pie plate.

Working with half of dough on unfloured work surface, shape 1 tablespoon dough with hands into a 9-inch-long rope. Shape rope into a loop-shaped pretzel; press ends lightly to seal. Gently press pretzel, top side down, into sprinkles. Place pretzels, decorated side up, about 1/2 inch apart on ungreased large cookie sheet.

Bake pretzels 15 minutes or until bottoms are lightly browned. Transfer pretzels to wire rack to cool completely. Repeat with other half of dough. Store pretzels in tightly covered container up to 3 weeks.

A Part of Hearst Digital Media
Redbook participates in various affiliate marketing programs, which means we may get paid commissions on editorially chosen products purchased through our links to retailer sites.